Continue adding 1/3 of flour mixture and the rest of buttermilk. Scrape sides of bowl.

Add the last bit of flour mixture and mix until combined.

Divide evenly between cake pans and bake for 26-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, then remove onto cooling racks to cool completely.

While cakes are cooling, beat cream cheese and butter together until smooth and creamy. Add vanilla and powdered sugar. Beat until creamy.

Assemble cakes and frost the outside.

To make ganache: Chop candy melts and add to a clean bowl. Heat heavy cream and red food coloring on stove until hot. Add to candy melts and stir until melted. Pour in a squeeze bottle and decorate your bloody cake!